A new wave of coffee innovation has arrived using the centuries old tradition of cold brewing. Station brews with time instead of heat to create a superior beverage to meet the demand for better coffee. This is the all-natural solution to artificial, sugar packed beverages that no longer resonate with educated consumers.
What is Cold Brew Coffee?
Cold Brew Coffee is something the Japanese have known for centuries. Also known as Kyoto Coffee, It was reputedly introduced to Japan by Dutch traders from Indonesia.
A process in which cold water is mixed with coffee grounds and left to steep for a long period of time, generally between 12 – 18 hours. The result is a coffee concentrate that is typically mixed with water or milk. Traditional iced coffee is generally hot coffee poured over ice or chilled then served. Both methods cause the coffee to lose its flavours and become watered down and bitter. Cold Brew coffee provides an all-natural elevated cold coffee experience.
Why is Cold Brew Coffee better?
Commitment to Quality
Our signature Cold Brew is a blend of both Ethiopian and Colombian regions, locally roasted by Social Coffee and Tea Co. Our beans are responsibly sourced using direct trade policy's to support our commitment to outstanding coffee, growing community and improving the lives of every person involved the process.
Direct trade is a term used by roasters who buy straight from the growers and farmers, cutting out traditional middleman buyers and sellers as well as the organizations that control certifications such as Fair Trade. Direct trade models build mutually beneficial and respectful relationships with individual producers or cooperatives in each individual country. This provides more control over the quality of the coffee, our social impact as well as environmental concerns.